Food and Nutrition Sciences
Vol.4 No.8A(2013), Paper ID 35891, 15
pages
DOI:10.4236/fns.2013.48A029
Effect of Lipids and Thermal Processing on Antioxidant Activities of Tested Antioxidants and Tom-Kha Paste Extract
Naiyana Pengseng, Sunisa Siripongvutikorn, Worapong Usawakesmanee, Saowakon Wattanachant, Pornpong Sutthirak
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
Faculty of Science and Industrial Technology, Surat Thani Campus, Prince of Songkla University, Surat Thani, Songkhla, Thailand.
Copyright © 2013 Naiyana Pengseng, Sunisa Siripongvutikorn, Worapong Usawakesmanee, Saowakon Wattanachant, Pornpong Sutthirak et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
N. Pengseng, S. Siripongvutikorn, W. Usawakesmanee, S. Wattanachant and P. Sutthirak, "Effect of Lipids and Thermal Processing on Antioxidant Activities of Tested Antioxidants and Tom-Kha Paste Extract,"
Food and Nutrition Sciences, Vol. 4 No. 8A, 2013, pp. 229-243. doi:
10.4236/fns.2013.48A029.